Roast the following in 1/4 tsp of oil and grind to a paste.
Heat oil in a pressure cooker, add cinnamon, cloves, cardamom, curry leaves and when it crackles, add finely chopped onions and saute until it is cooked, add chopped tomatoes and stir well to cook.
Add the chicken, stir and add in the chilly+coriander powder, ground masala paste and turmeric powder. Add salt, mix well, close the pressure cooker, bring to full pressure, place the regulator and reduce the heat after a minute and cook for 9 minutes.
When the pressure settles down open the cooker and let the curry boil for a few more minutes on low heat until the gravy is reduced to the required consistency. Garnish with coriander leaves and serve hot.
Comments:
Tastes very good with rice and tiffin items like dosa & iddly